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Food traditionnel

Crockpot Pineapple Chicken

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1 ripe pineapple
2.5 lbs boneless skinless chicken breasts or thighs, chopped into ½ -inch pieces
1 cup chicken stock or bone broth
6 oz tomato paste
1/2 cup coconut aminos tamari, Braggs liquid aminos, or low sodium soy sauce
3 fresh garlic cloves, minced
1.5 inch thumb-sized ginger, minced or 1 tbsp ginger paste
black or white ground pepper, to taste, about 1/4 teaspoon
cooked brown rice, quinoa, or cauliflower rice to serve
fresh chives, or parsley to garnish


Cut and peel your pineapple, remove the core and chop in into ½-inch pieces.

Add half of your fresh pineapple chunks into a blender. Add in the chicken broth, tomato paste, coconut aminos, garlic, ginger, and pepper. Blend until smooth.

Put on the lid and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.

Serve your pineapple chicken over brown rice, quinoa, or cauliflower rice, and garnish with freshly chopped chives, or parsley.

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